Triple Tip with Spanish Adobo Rub – The Mercury News

Triple Tip with Spanish Adobo Rub – The Mercury News

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Triple tip with Spanish adobo rub

Serves 4 to 6

3 garlic cloves, peeled

2 teaspoons chopped fresh marjoram

2 teaspoon salt

1 teaspoon freshly ground black pepper

3 tablespoons Spanish paprika (pimenton la vera) or Hungarian paprika

1/4 cup sherry vinegar

1 tablespoon olive oil

1 1/2 to 2 1/2 pounds tri-tip, fat trimmed to 1/4 inch

1. With the motor running, drop the garlic through the feed tube of the food processor. Scrape down sides of bowl. Add remaining ingredients. Process to a thick red paste.

2. Rub the paste all over the meat. Leave for 1 to 2 hours at room temperature (or overnight, wrapped in plastic, in the refrigerator). Scrape off some of the scrub, leaving a little to create a nice crust.

3. On the grill: Prepare the grill for indirect grilling. Grill for 2 to 3 minutes on each side over direct heat, then move them to an area of ​​the grill without heat. Cover the grill and cook until the meat reaches 110 to 115 degrees for rare, or 120 to 125 degrees for medium rare. To roast in the oven: Preheat oven to 450 degrees. Place the meat in the roasting pan, fat side up. Roast for 15 minutes or until rare or medium rare.

4. Let rest, covered with aluminum foil, for 10 to 15 minutes. Cut across the grain into 1/4-inch thick slices.

—Bruce Iddles, “The Great Meat Cookbook” (Houghton Mifflin, $40, 632 pages)

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